So you’ve heard about how easy and delicious fondue is and now you want to learn to cook it? Well first you’ll need to get a decent fondue set.
There is such a huge variety of fondue sets out there you may have trouble deciding what’s right for you. There are three main types of fondue (cheese, chocolate, and meat), and each set may cater to a particular type. Although most modern fondue sets will work for all types of fondue.
No matter which set you choose, it will probably include a pot, fondue forks, a stand on which the pot will rest, and some sort of heat source. There are two main types of heat sources for fondue pots: fuel based or electricity based.
Fuel based fondue pots will use denatured alcohol, sterno cans, or some other type of liquid fuel. The fuel is lit underneath the pot and in some cases can be adjusted to control the heat. Fuel based fondue pots work best when they are made from a ceramic material. This allows for better heat distribution. Make sure you keep an extinguisher on hand if you are going to be using an open flame in the house.
Fuel fondue sets are handy because they can be moved into locations that electric cords can’t reach. Like taking it outside for a nice little picnic or a romantic dinner under the stars.
Electricity based fondue pots are made from metal and usually have a nonstick surface that really comes in handy for cleaning. Temperature control is also extremely easy with an electric fondue pot, simply turn the knob until you get it perfect. These pots work the best for hot oil and meat fondue.
Some electric fondue pots have fairly short cords. You might need to hook up an extension cord to reach from the table to an outlet. If you do this, put the fondue set in the middle of the table so no one trips over the cord and spills hot fondue on themselves. Fortunately, for this reason many electric fondue sets have magnetic cords that break away if they are pulled.
You might see small fondue pots that are made specifically for chocolate fondue. These pots will use a tea-light candle instead of electricity or fuel.
When you are ready to buy your set, look for a nice sturdy one that is able to do the type(s) of fondue you are interested in. Some sets even have interchangeable metal and ceramic pots that use the same base.
Most sets will come with special fondue forks that have colors on the handle so that everyone knows whose fork is whose.
Before buying a fondue set, you would also be wise to check online to see if the set you are interested in has received good buyer reviews.
Keep in mind that one fondue pot can comfortably feed no more than six people. If you are going to have more guests, you might want to have more than one fondue pot.
Article Source: http://www.articlesnatch.com
Tuesday, October 7, 2008
Chocolate Fondue Fountains: A Great Party Centerpiece
If you’ve been to a stylish wedding reception this year, you’ve probably seen everyone excitedly crowded around one table dipping strawberries into a chocolate fondue fountain.
These fountains have become extremely popular. And for good reason! It’s not every day you see a bubbling fountain of pure sweet chocolate, just waiting for you dip all manner of goodies into it. What kind of goodies you ask? How about cool strawberries, bananas, cookies, small chunks of cake, and cookies. And that’s just getting started. If you think something would taste good dipped in chocolate, you’re probably right.
Chocolate fondue fountains also smell wonderful. Your guests will be following their noses from the moment they get out of their cars until they find the table that you have set up for the fountain.
Another reason why chocolate fondue fountains are such a great party item is because they create a place for everyone to gather around. Kind of like a water cooler. If it was a water cooler of delicious melted chocolate, that is.
So we know that fondue fountains are a great choice for a large, fancy party. But they are actually a great choice for a kids party…or almost any party for that matter.
Less expensive fountains are available for around fifty dollars online or in some department stores. The very large, fancy fountains are more expensive (usually over a hundred dollars), but you might be able to rent one from a local caterer for a reasonable fee.
If you are buying a fountain, make sure it is sturdy, preferably with a stainless steel base. High quality fountains are usually quiet. Low quality fountains may make so much noise that it can even be irritating to stand next to them.
The fountains come with instructions for use. Be sure to follow these instructions carefully to ensure that everything works smoothly.
One instruction that you might not want to follow is mixing vegetable oil with the chocolate. This is to thin the chocolate out (which is very necessary), however, there is a better way to do that. And that would be Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate and you will be all set. You can buy paramount crystals at most stores that sell baking goods.
A quick warning: chocolate fondue fountains don’t do well outside…especially if it is windy. In fact, you may wind up with your guests being showered with chocolate if your not careful.
If this is an adult party, you can flavor the chocolate with some sort of flavored liquor. For example, Grand Marnier will give the chocolate a slightly orange flavor.
Everyone wants to throw a memorable party and chocolate fondue fountain is one of the best ways to make sure that your guests talk about your party for a long time.
Article Source: http://www.articlesnatch.com
These fountains have become extremely popular. And for good reason! It’s not every day you see a bubbling fountain of pure sweet chocolate, just waiting for you dip all manner of goodies into it. What kind of goodies you ask? How about cool strawberries, bananas, cookies, small chunks of cake, and cookies. And that’s just getting started. If you think something would taste good dipped in chocolate, you’re probably right.
Chocolate fondue fountains also smell wonderful. Your guests will be following their noses from the moment they get out of their cars until they find the table that you have set up for the fountain.
Another reason why chocolate fondue fountains are such a great party item is because they create a place for everyone to gather around. Kind of like a water cooler. If it was a water cooler of delicious melted chocolate, that is.
So we know that fondue fountains are a great choice for a large, fancy party. But they are actually a great choice for a kids party…or almost any party for that matter.
Less expensive fountains are available for around fifty dollars online or in some department stores. The very large, fancy fountains are more expensive (usually over a hundred dollars), but you might be able to rent one from a local caterer for a reasonable fee.
If you are buying a fountain, make sure it is sturdy, preferably with a stainless steel base. High quality fountains are usually quiet. Low quality fountains may make so much noise that it can even be irritating to stand next to them.
The fountains come with instructions for use. Be sure to follow these instructions carefully to ensure that everything works smoothly.
One instruction that you might not want to follow is mixing vegetable oil with the chocolate. This is to thin the chocolate out (which is very necessary), however, there is a better way to do that. And that would be Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate and you will be all set. You can buy paramount crystals at most stores that sell baking goods.
A quick warning: chocolate fondue fountains don’t do well outside…especially if it is windy. In fact, you may wind up with your guests being showered with chocolate if your not careful.
If this is an adult party, you can flavor the chocolate with some sort of flavored liquor. For example, Grand Marnier will give the chocolate a slightly orange flavor.
Everyone wants to throw a memorable party and chocolate fondue fountain is one of the best ways to make sure that your guests talk about your party for a long time.
Article Source: http://www.articlesnatch.com
Top 5 Tips to Keep Your Kitchen Cabinet Doors to Kitchen Countertops Organized
Busy with work, friends, family, and errands? Then, like most people, you probably have a difficult time cleaning your kitchen. Given a hard day’s work, it’s not realistic to deeply clean your kitchen cabinet doors, kitchen faucets and kitchen countertops. You’re not alone. I had this same problem – until I discovered these 5 kitchen cleaning tips.
1. Your first move should be to create a sense of organization for your kitchen. This is easier than it sounds: move items from your kitchen countertops into unused draw and cabinet space.
2. Next we bust the clutter. Determine the areas that dishes and other materials pile up in and make a concerted effort to clean these areas each day. Cleaning these areas will take less and less time as you get used to doing so.
3. Create a to do list that chronicles all the kitchen cleaning actions you need to take and put it in a highly visible place like on your kitchen cabinet doors or kitchen countertops. Commit to crossing at least one item off the list each day.
4. If you’re like most people, you’ll find cleaning your kitchen faucets and sinks troublesome. Before bed each night put the dirty dishes into the dishwasher. Next, simply wipe down your kitchen faucets and sinks.
5. Remember your kitchen tile. Using a non-coarse kitchen cleaner, wash the kitchen tile. The grout may require harsher scrubbing as dirt can stick there. However, you’ll need to clean the grout infrequently.
You’ll soon find that cleaning your kitchen is easy once you begin to follow these steps. Soon, you’re friends and family will marvel at how well you maintain your kitchen.
Article Source: http://www.articlesnatch.com
1. Your first move should be to create a sense of organization for your kitchen. This is easier than it sounds: move items from your kitchen countertops into unused draw and cabinet space.
2. Next we bust the clutter. Determine the areas that dishes and other materials pile up in and make a concerted effort to clean these areas each day. Cleaning these areas will take less and less time as you get used to doing so.
3. Create a to do list that chronicles all the kitchen cleaning actions you need to take and put it in a highly visible place like on your kitchen cabinet doors or kitchen countertops. Commit to crossing at least one item off the list each day.
4. If you’re like most people, you’ll find cleaning your kitchen faucets and sinks troublesome. Before bed each night put the dirty dishes into the dishwasher. Next, simply wipe down your kitchen faucets and sinks.
5. Remember your kitchen tile. Using a non-coarse kitchen cleaner, wash the kitchen tile. The grout may require harsher scrubbing as dirt can stick there. However, you’ll need to clean the grout infrequently.
You’ll soon find that cleaning your kitchen is easy once you begin to follow these steps. Soon, you’re friends and family will marvel at how well you maintain your kitchen.
Article Source: http://www.articlesnatch.com
Unique Ways to Take Control of Your Kitchen Organization
Looking for more space in your kitchen for dishes, pots, pans and utensils? Does it always seem like there’s been an explosion of dishes and cookware in your kitchen? If yes, then consider the following:
1. The Lazy Susan – A Cooks Best Friend
The Lazy Susan is made up of a collection of shelves, usually two or three, that can rotate. It can be found in a variety of sizes, but are often circular in nature. While they are often found on large kitchen tables, they can also be found between two kitchen cabinet doors in the corner. They are a great option to store small kitchen items on, including spices and commonly used utensils.
2. Hanging Pot Racks – Elegant Storage
Not only can hanging pot racks suspend your pots and pans from the ceiling in your kitchen and thus create more space, they can also serve as decorative center pieces in that they are often finely crafted iron and wood works.
3. Kitchen Cart – Convenience on Wheels
The kitchen cart, while not glamorous, can serve you well. Often made of wood, they can contain moveable shelves to make room for both large and small items, as well as kitchen cabinet doors and draws with which to place everything from cook books to appliances. Further, with the right cart, you could place your microwave on top of it, creating more counter space. In addition, many carts are on wheels, giving you flexibility with your kitchen layout.
4. Bakers Rack
Bakers racks, originally used by bakers to display and store baked goods, can be used to store not only food stuffs but also pots, pans and other cooking materials. They serve as shelving units that you can place discretely in the corner of your kitchen.
5. Kitchen Island
The resume of kitchen islands has expanded in recent decades. Sure, they are still used for food preparation, expanding your existing counter space, but they also can serve as a storage area for your kitchen utensils, pots, pans – whatever -with draws and cabinets. Some even contain refrigeration units, Lazy Susans, oven burners and even trash compactors, sinks and wine racks.
6. Utensil Tray
The utensil tray gos in your silverware draw. Containing a few small compartments, it will help you organize your utensils as well as other small items.
From the large bakers rack to the small utensil tray, you have a multitude of new opportunities to organize your kitchen. So make some space today and start the baking tomorrow!
Article Source: http://www.articlesnatch.com
1. The Lazy Susan – A Cooks Best Friend
The Lazy Susan is made up of a collection of shelves, usually two or three, that can rotate. It can be found in a variety of sizes, but are often circular in nature. While they are often found on large kitchen tables, they can also be found between two kitchen cabinet doors in the corner. They are a great option to store small kitchen items on, including spices and commonly used utensils.
2. Hanging Pot Racks – Elegant Storage
Not only can hanging pot racks suspend your pots and pans from the ceiling in your kitchen and thus create more space, they can also serve as decorative center pieces in that they are often finely crafted iron and wood works.
3. Kitchen Cart – Convenience on Wheels
The kitchen cart, while not glamorous, can serve you well. Often made of wood, they can contain moveable shelves to make room for both large and small items, as well as kitchen cabinet doors and draws with which to place everything from cook books to appliances. Further, with the right cart, you could place your microwave on top of it, creating more counter space. In addition, many carts are on wheels, giving you flexibility with your kitchen layout.
4. Bakers Rack
Bakers racks, originally used by bakers to display and store baked goods, can be used to store not only food stuffs but also pots, pans and other cooking materials. They serve as shelving units that you can place discretely in the corner of your kitchen.
5. Kitchen Island
The resume of kitchen islands has expanded in recent decades. Sure, they are still used for food preparation, expanding your existing counter space, but they also can serve as a storage area for your kitchen utensils, pots, pans – whatever -with draws and cabinets. Some even contain refrigeration units, Lazy Susans, oven burners and even trash compactors, sinks and wine racks.
6. Utensil Tray
The utensil tray gos in your silverware draw. Containing a few small compartments, it will help you organize your utensils as well as other small items.
From the large bakers rack to the small utensil tray, you have a multitude of new opportunities to organize your kitchen. So make some space today and start the baking tomorrow!
Article Source: http://www.articlesnatch.com
Wednesday, October 1, 2008
15 Basic Cooking Tips To Make Your Life Easier!
There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With today's busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
• Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
• Frozen Vegetables: When they are stuck together, simply run boiling water over them.
• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
• Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.
Article Directory: http://www.articledashboard.com
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
• Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
• Frozen Vegetables: When they are stuck together, simply run boiling water over them.
• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
• Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.
Article Directory: http://www.articledashboard.com
Cookbook 2008- Few Cooking Tips
Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it’s delicious, but because it evokes memories of favorite family get-togethers.
A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"
Wolf adds, A family recipe is also a family history, and can be a wonderful work of folk art. For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.
But how to turn family culinary gems into actual recipes? Chef Peter Adams of the Illinois Institute of Art-Chicago has a few tips: Start with a family letter, asking everyone to send back one or more of their specialties by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.
If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that, consider having someone in your family be the helper, and prepare the dish along with them. Adams suggests the helper measure, guesstimate, and generally keeps track of how the dish is prepared, including cooking times and temperatures. The helper should also be sure to ask about consistency, color, texture and doneness. According to Adams, This last bit of information is always the most important part of passing along a recipe. Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.
When you’re asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But, says Adams, ultimately its worth it because you be saving an important -- and delicious bit of your family history.
Once you have the recipes, you want to create a look for your cookbook that reflects your family. A simple way to do this, says Merry Epstein of The Art Institute of Phoenix, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.
You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe, says Epstein.
For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.
Epstein suggests writing an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of her suggestions for organizing recipes:
* by category, for example, appetizers, soups, salads, entrees and desserts
* by family, for example, grandmother, aunt and uncle, or cousin recipes
* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day
To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. Says Epstein, This way, you can add a new recipe every year.
Article Directory: http://www.articledashboard.com
A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"
Wolf adds, A family recipe is also a family history, and can be a wonderful work of folk art. For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.
But how to turn family culinary gems into actual recipes? Chef Peter Adams of the Illinois Institute of Art-Chicago has a few tips: Start with a family letter, asking everyone to send back one or more of their specialties by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.
If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that, consider having someone in your family be the helper, and prepare the dish along with them. Adams suggests the helper measure, guesstimate, and generally keeps track of how the dish is prepared, including cooking times and temperatures. The helper should also be sure to ask about consistency, color, texture and doneness. According to Adams, This last bit of information is always the most important part of passing along a recipe. Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.
When you’re asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But, says Adams, ultimately its worth it because you be saving an important -- and delicious bit of your family history.
Once you have the recipes, you want to create a look for your cookbook that reflects your family. A simple way to do this, says Merry Epstein of The Art Institute of Phoenix, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.
You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe, says Epstein.
For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.
Epstein suggests writing an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of her suggestions for organizing recipes:
* by category, for example, appetizers, soups, salads, entrees and desserts
* by family, for example, grandmother, aunt and uncle, or cousin recipes
* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day
To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. Says Epstein, This way, you can add a new recipe every year.
Article Directory: http://www.articledashboard.com
8 Simple Commonsense Cooking Tips
Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.
Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.
Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.
Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can't make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.
Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.
Turn onto a well floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want - round or square -whatever.
Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.
I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones - hers were the ones that came out like bullets.
I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.
I might add that scones became a regular morning tea item
Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.
Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don't quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.
Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.
I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.
Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila - lovely scrisp roasted potatoes and no mess.
Article Directory: http://www.articledashboard.com
Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.
Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.
Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can't make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.
Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.
Turn onto a well floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want - round or square -whatever.
Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.
I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones - hers were the ones that came out like bullets.
I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.
I might add that scones became a regular morning tea item
Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.
Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don't quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.
Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.
I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.
Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila - lovely scrisp roasted potatoes and no mess.
Article Directory: http://www.articledashboard.com
Subscribe to:
Posts (Atom)